Rape and Mustard Cake — Import Quantity in Western Africa

Western Africa: Rape and Mustard Cake — Import Quantity was 215 t in 2013. ◆ Volatile

Latest (2013)
215 t
Change on year
down 71.3%
Rank
29th
of 30 groups
All-time high
3,244 t
in 2009
All-time low
0 t
in 1961
Years of data
53
1961–2013

Rape and Mustard Cake — Import Quantity in Western Africa, 1961–2013

01.0k2.0k3.0k196119872013

Source: Food and Agriculture Organization of the United Nations. Measured in t.

Analysis

In 2013, rape and mustard cake — import quantity in Western Africa stood at 215 t.

Compared with earlier readings it is down 71.3% on the previous year and down 89.3% over five years.

Over the whole period, rape and mustard cake — import quantity in Western Africa peaked at 3,244 t in 2009 and was at its lowest, 0 t, in 1961.

That places Western Africa 29th out of 30 groups with data for 2013, putting it in the bottom quarter.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
1960s 0 t 0 t 0 t 9
1970s 0 t 0 t 0 t 10
1980s 0 t 0 t 0 t 10
1990s 287 t 0 t 2,830 t 10
2000s 533.5 t 0 t 3,244 t 10
2010s 284 t 33 t 748 t 4

Countries ranked near Western Africa

  1. 26 Poland 60,816 t compare
  2. 27 Morocco 53,421 t compare
  3. 28 Czechia 49,344 t compare
  4. 29 Lithuania 40,850 t compare
  5. 30 T�rkiye 39,771 t compare
  6. 31 Israel 35,303 t compare
  7. 32 Hungary 35,000 t compare

See the full ranking of 137 places →

More agriculture & rural data for Western Africa

All data for Western Africa →

Frequently asked questions

What is rape and mustard cake — import quantity in Western Africa?
Rape and mustard cake — import quantity in Western Africa was 215 t in 2013, according to Food and Agriculture Organization of the United Nations.
What is the highest rape and mustard cake — import quantity recorded in Western Africa?
The highest recorded value was 3,244 t in 2009.
What is the lowest rape and mustard cake — import quantity recorded in Western Africa?
The lowest recorded value was 0 t in 1961.
How does Western Africa rank for rape and mustard cake — import quantity?
Western Africa ranks 29th out of 30 groups with data for 2013.
Where does this Western Africa data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Rape and Mustard Cake — Import Quantity. Statizoid updates them automatically from the source API.

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Rape and Mustard Cake — Import Quantity in Western Africa. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 16 August 2026, from https://agriculture.statizoid.com/stat/rape-and-mustard-cake-import-quantity/western-africa/

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About this data

Indicator
Rape and Mustard Cake — Import Quantity
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
137 places, 6,462 data points, 1961–2013
Last refreshed

Food Balance Sheet presents a comprehensive picture of the pattern of a country's food supply during a specified reference period. The food balance sheet shows for each food item - i.e. each primary commodity and a number of processed commodities potentially available for human consumption - the sources of supply and its utilization. The total quantity of foodstuffs produced in a country added to the total quantity imported and adjusted to any change in stocks that may have occurred since the beginning of the reference period gives the supply available during that period. On the utilization side a distinction is made between the quantities exported, fed to livestock, used for seed, put to manufacture for food use and non-food uses, losses during storage and transportation, and food supplies available for human consumption. The per caput supply of each such food item available for human consumption is then obtained by dividing the respective quantity by the related data on the population actually partaking of it. Data on per caput food supplies are expressed in terms of quantity and - by applying appropriate food composition factors for all primary and processed products - also in terms of caloric value and protein and fat content.